Apple Pecan Cake, Caramel Glaze
This apple pecan cake with caramel glaze is warm, cozy, and full of fall flavor.
It starts with a tender cinnamon-spiced cake packed with juicy apple pieces and crunchy pecans, then gets drenched in a buttery brown sugar caramel glaze while it’s still warm. The glaze seeps into the top, creating a glossy layer that’s part frosting, part sauce — and it makes every bite rich, moist, and totally irresistible.
Because it’s baked in a 9×13-inch pan and uses simple pantry ingredients, it’s the perfect dessert for family dinners, potlucks, church gatherings, or holiday tables. You don’t need a mixer, you don’t need fancy decorating skills, and you don’t even need to cool it all the way — just pour the caramel over the warm cake and serve.
Ingredients for Apple Pecan Caramel Cake
All-purpose flour – Gives the cake structure so it bakes up sturdy enough to hold the apples.
Granulated sugar – Sweetens the batter and helps keep the crumb moist.
Baking soda – Provides lift and keeps the cake tender.
Salt – Balances the sweetness and brings out the cinnamon and apple flavors.
Ground cinnamon – Adds that warm, cozy spice that makes this taste like fall.
Vegetable oil – Keeps the cake moist and soft for days.
Eggs – Bind the batter and give the cake a nice, even crumb.
Vanilla extract – Rounds out the flavor and complements the caramel.
Chopped apples – Use crisp, tart apples like Granny Smith or Honeycrisp so they hold up while baking.
Chopped pecans – Add crunch and a nutty flavor that pairs perfectly with apples and caramel.
Butter – The base of the caramel glaze.
Brown sugar – Caramelizes with the butter and cream to make a rich topping.
Heavy cream – Makes the glaze silky and pourable.
How to Make This Apple Pecan Cake with Caramel Glaze
STEP 1: Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan with butter or nonstick spray and set it aside.
STEP 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and ground cinnamon until everything is evenly combined.
STEP 3: Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir with a wooden spoon or spatula until the batter is fully combined. It will be thick — that’s normal because the apples will release moisture as the cake bakes.
STEP 4: Fold in the chopped apples and chopped pecans until they’re evenly distributed throughout the batter. Make sure every scoop of batter has apple pieces in it.
STEP 5: Pour the batter into the prepared baking pan and spread it into an even layer. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
STEP 6: While the cake is baking (or right after it comes out), make the caramel glaze. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, then stir constantly. Bring it to a gentle boil and cook for 2–3 minutes, stirring the whole time, until the sugar dissolves and the glaze slightly thickens. Remove from the heat and stir in the vanilla.
STEP 7: While the cake is still warm, slowly pour the warm caramel glaze over the top, letting it spread and soak in. You can poke a few holes with a skewer if you want the glaze to seep deeper. Let the cake sit for at least 15–20 minutes so the caramel can set slightly before slicing.
Can I Use a Different Nut Instead of Pecans?
Yes, walnuts are a great swap and give the cake the same rustic, nutty texture. If you want to make it nut-free, you can leave the nuts out entirely — the cake will still be moist and flavorful thanks to the apples and caramel. Just don’t skip the cinnamon.
What Kind of Apples Work Best in This Cake?
Firm, baking-friendly apples work best because they don’t turn mushy in the oven. Granny Smith, Honeycrisp, Fuji, and Pink Lady are all good choices. You can even mix two varieties for more flavor. Avoid very soft apples since the cake already has a lot of moisture.
Can I Make the Cake Ahead of Time?
You can bake the cake a day ahead and keep it covered at room temperature. For the best texture, make and pour the caramel glaze the same day you plan to serve it. If you do glaze it ahead, store it covered and rewarm individual slices slightly so the caramel softens again.
Helpful Tips
- Dice the apples into small, even pieces so they bake through and distribute well.
- Pour the caramel while the cake is warm — it soaks in better and gives you that glossy top.
- If the caramel thickens too much, stir in a splash of cream to loosen it before pouring.
What to Serve with Apple Pecan Caramel Cake
Serve this cake slightly warm with a scoop of vanilla ice cream for the full apple-crisp-meets-cake experience.
A dollop of lightly sweetened whipped cream also goes perfectly with the caramel and cinnamon.
It’s a great dessert after roasted pork, chicken, or any cozy fall dinner.
Storage & Reheating
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The caramel will firm up in the fridge, so let the cake sit at room temperature or warm individual slices in the microwave for 10–15 seconds before serving.
You can also freeze the cake (without the glaze) for up to 2 months. Thaw, warm slightly, then make the caramel glaze fresh and pour it over before serving.
Apple Pecan Cake, Caramel Glaze
Ingredients
For the Cake:
- 1 cup of roughly chopped pecan halves
- 2 teaspoons of ground cinnamon spice
- 3 medium eggs room temperature
- 2 teaspoons of vanilla essence
- 2 teaspoons of baking soda
- 3 cups of peeled and diced tart apples Granny Smith or Honeycrisp varieties
- 1 cup of neutral vegetable oil
- 1 teaspoon of table salt
- 2 cups of granulated white sugar
- 2 cups of plain all-purpose flour
For the Caramel Glaze:
- ¼ cup of heavy whipping cream
- 1 cup of lightly packed brown sugar
- ½ cup 1 stick of unsalted butter
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Lightly coat a 9×13-inch baking dish with nonstick spray or grease thoroughly with butter.
- In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cinnamon to combine.
- Pour in the vegetable oil, crack in the eggs, and add the vanilla extract. Stir using a spatula or wooden spoon until a dense, cohesive batter forms.
- Fold the diced apples and chopped pecans into the mixture, ensuring they are evenly distributed throughout the batter.
- Transfer the mixture into the greased baking dish and smooth the top evenly. Bake for 45 to 55 minutes, or until a toothpick inserted in the center emerges clean.
- As the cake bakes—or immediately after removing it from the oven—prepare the glaze. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cream and continue stirring while bringing the mixture to a gentle boil. Simmer for 2 to 3 minutes, whisking continuously. Remove from heat and mix in the vanilla extract.
- While the cake is still warm, pour the hot caramel glaze evenly across the surface. Allow the glaze to soak in and settle slightly before serving.